Peach & Strawberry Cobbler Muffins

The best thing about summer is the fruit! And also the warm weather…Oh! And the vacations! Yes definitely the vacations, but mainly the fruit. Yep, berries and peaches galore!
I will warn you that if you are looking forward to a summer vacation, you might not want to wolf down mass quantities of these cobbler muffins. I don’t see them aiding you in getting swimsuit ready.
One or two are totally ok though. You eat healthy enough, right? Treat yo’ self!
If you think about it, they are mainly made of fruit.
Ingredients (Makes 12 Muffins)
For the Muffins:
1 ½ Cups All-Purpose Flour
½ Cup Granulated Sugar
¼ Cup Packed Brown Sugar
1 ½ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
7 Tablespoons Unsalted Butter
1 Large Egg
1 Large Egg Yolk
1/3 Cup Milk
2 Teaspoons Pure Vanilla Extract
1 ¼ Cups Diced Peaches or Strawberries
For the Topping:
3 Tablespoons Unsalted Butter, cold
½ Cup All-Purpose Flour
¼ Cup Packed Brown Sugar
Pinch of Salt
¼ Teaspoon Ground Cinnamon
Preheat the oven to 350 degrees F. Grease the cups of a twelve cup muffin tin. You can also use muffin liners if you want to.
In a medium bowl, whisk together the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set on the side for later.
Place butter in a small sauce pan. Melt the butter over medium heat until it stops foaming and browns. Remove from heat and let cool slightly.
In a large bowl, whisk together the egg, egg yolk, milk, and vanilla. While whisking, slowly pour in the slightly cooled brown butter. Make sure to scrape all the brown bits into the bowl too. Add the milk and egg mixture to the flour mixture all at once.
Use a rubber spatula to fold the ingredients together. Once incorporated, add the fruit and fold into the batter.
Distribute the batter evenly between the muffin cups.
To make the topping, combine all the ingredients in a small bowl using your fingers. You want to make sure the butter is about the size of an oat. Sprinkle a little topping on to each muffin.
Bake muffins for 15 to 18 minutes, until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from the oven and cool in the pan for 20 minutes. Gently remove muffins from tins after 20 minutes by using the tip of a butter knife. Let the muffins completely cool on a wire rack.
Muffins will last wrapped at room temperature for up to three days.
Recipe from Joy the Baker’s cookbook
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  1. techlady08 says

    I am very skeptical of recipes that I get off the web. But, I have to say…I have made these twice using strawberries and it is the best basic fruit muffin recipe that I have come across!

  2. Elisa says

    Just made these last night with Strawberries. Tasted them after cooling when they were out the oven and they were good….but after sitting in the fridge for a day, AMAZING. Such flavor in these little buggers! It really tastes just like a cobbler, but in a muffin. Thank’s for sharing, I am definitely trying these with peaches.

  3. says

    I made this wonderful little recipe as a gift for our hostess for a large dinner party last night thinking that she probably wouldn’t feel like making breakfast in the morning. Used a combination of fresh strawberries and peaches. They smelled amazing and looked so pretty presented in a metal bread basket. I have a picture of the to share with you if you like. Loved your tip about browning the butter. Thanks so much for sharing – I have many more of your recipes bookmarked to try.

  4. says

    I love everything about summer, too. I live at the beach, so I’m spoiled. My husband LOVES muffins. Think I might make these for him for Father’s Day (if I can get it together by then, since FD is tomorrow!). Thanks for sharing.

  5. says

    Peach cobbler is one of my favorite desserts but i like strawberries too. This recipe has taken the best of both worlds! I wish i had one for breakfast right now…


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